Art

J-GLOBAL ID：201402272045823832   Reference number：14A0079050

Effect of the Molecular Interactions between β-lactoglobulin and Gliadin on the Baking Quality

β-ラクトグロブリンとグリアジンの分子間相互作用が製パン性に与える影響

Author (5)： OKA Daiki (Tokyo Univ. Agriculture, Setagaya-ku) ,  KIKUCHI Chihiro (Tokyo Univ. Agriculture, Setagaya-ku) ,  SHIONO Kouji (Tokyo Univ. Agriculture, Setagaya-ku) ,  NOGUCHI Tomohiro (Tokyo Univ. Agriculture, Setagaya-ku) ,  TAKANO Katsumi (Tokyo Univ. Agriculture, Setagaya-ku)
Material： 日本食品保蔵科学会誌  (Food Preservation Science)
Volume： 39  Issue： 6  Page： 325-330  Publication year： Nov. 30, 2013 
JST Material Number： Z0775A  ISSN： 1344-1213  CODEN： NSHKCW  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *gliadin ,  *lactoglobulin ,  *intermolecular interaction ,  *baking quality ,  skim milk powder ,  casein ,  gluten ,  food property ,  hydrophobic interaction
Semi thesaurus term： *beta-lactoglobulin

JST classification (2)： Food chemistry,nutritional value  (FJ01020J) ,  Flour products  (FJ04030P)

Reference (16)：

• 1) T_ANAKA, Y. and M_ATSUMOTO, H.: Science of bread II: Science of bread materials (Korin, Tokyo), p.55 (1992)
• 2) L_ARSON, B. L., J_ENNESS, R., G_EDDES, W. F. and C_OULTER, S. T.: An evaluation of the methods used for determining the baking quality of nonfat dry milk solids, Cereal Chem., 28, 351~370 (1951)
• 3) V_OLPE, T. and Z_ABIK, M. E.: A whey protein contributing to loaf volume depression, Cereal Chem., 52, 188~197 (1975)
• 4) H_ARPER, W. J. and Z_ADOW, J. G.: Heat induced changes in whey protein concentrates as related to bread manufacture, N. Z. J. Dairy Sci. Technol., 19, 229~237 (1984)
• 5) K_IKUCHI, C., O_KA, D., U_ENO, H., S_HIOTA, M., N_OGUCHI, T. and T_AKANO, K.: Effect of heat-denaturation of milk protein on the baking quality of milk, Food Preservation Sci., 38, 211~215 (2012)

Terms in the title (4)： β-ラクトグロブリン ,  グリアジン ,  分子間相互作用 ,  製パン性